Name: Chef Paul Prudhomme’s Jambalaya Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Cajun
Ingredients: 1 lb. boneless chicken, cut into bite-sized pieces; 1 lb. smoked sausage, sliced; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can diced tomatoes (14.5 oz); 2 cups chicken broth; 1 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1/2 tsp ground black pepper; 1/2 tsp salt; 1 1/2 cups long-grain rice

Chef Paul Prudhomme’s Jambalaya Recipe

Florri Salcedo Modified: November 12, 2023

How To Make Chef Paul Prudhomme’s Jambalaya Recipe

Spicy, savory and full of flavor, this classic New Orleans dish is sure to please your taste buds.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

1 lb. boneless chicken, cut into bite-sized pieces
1 lb. smoked sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can diced tomatoes (14.5 oz)
2 cups chicken broth
1 tbsp tomato paste
2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt
1 1/2 cups long-grain rice

Instructions

In a large stockpot or Dutch oven, heat oil over medium-high heat.
Add chicken and sausage and cook for about 5 minutes, until browned.
Stir in onions, bell pepper, celery, and garlic. Cook for another 5 minutes.
Add diced tomatoes, chicken broth, tomato paste, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Stir in rice and return to a boil, then reduce heat to low and cover the pot. Cook for 25 minutes, or until rice is tender and cooked through.
Remove from heat and let stand for 5 minutes before serving.